Jambalaya

[Guest guest]

My friend Vicki is having a bunch of people over for Super Bowl Sunday. Her

husband wants to serve Jambalaya, which sounds quite yummy, but which is

also loaded with meat.

 

I decided to experiment last night with a veggie version after my trip to

Whole Foods. Which worked out perfectly, because my boys came home from a

very cold snow campout. What better to warm them up then the spicy goodness

of Jambalaya?

 

I started with Paula Deen's recipe, making a few adjustments to account for

what I had on hand and, of course, veggie substitutes.

 

Whitney's Version of Paula's Jambalaya

 

* 2 cups long grain rice

* 6 tbsp dried onions

* 2 tbsp dried parsley

* 1 tsp dried thyme

* 1 tsp garlic powder

* 1 tsp ground black pepper

* 1/2 tsp ground red pepper

* 1/2 tsp salt

* 2 bay leaves

* 5 cups vegetable broth

* 1 (28 oz) can diced tomatoes

* 1 (15 oz) can tomato sauce

* 1 (14 oz) Field's Vegetarian Apple Sage Sausage, sliced into 1/2-inch

thick

rounds

* 1 (10.5 oz) box vegan shrimp

 

1. In a large pot, combine rice, onion, parsley, thyme, garlic powder,

black pepper, red pepper, salt, bay leaf, veggie broth, tomatoes, and tomato

sauce. Bring to a boil over medium-high heat.

2. In a medium saucepan, brown sausage. Add to rice mixture in pot.

3. When rice mixture is boiling, cover. Reduce heat and simmer for 20-25

minutes, or until rice is cooked through.

4. Add shrimp and cook until heated through, about 5 minutes.

5. Enjoy!

 

This was really good. No one was able to tell that the sausage and shrimp

weren't " real " , and it was very nicely spicy. In fact a little to spicy for

Steven, who added a dollop of sour cream to cut the heat. I would say that

it was a successful experiment!

 

Whitney

(this recipe is also listed on my blog:

http://vegetarianforayear.blogspot.com)